मसालेदार चना 😋👌🏻 ₹20/- plate

Ingredients

• 1 cup Dried Desi Chickpeas (soaked overnight, drained and rinsed)
• 2 pieces Potato (medium waxy potatoes, diced 1‑inch cubes)
• 2 pieces Onion (large, finely chopped)
• 2 pieces Tomato (large, pureed or finely chopped)
• 2 pieces Green Chili (slit lengthwise, seeds removed for less heat if desired)
• ½ cup Peas (fresh or frozen)
• 1 tablespoon Ginger‑Garlic Paste (store‑bought or homemade)
• 2 tablespoons Chole Masala (store‑bought Indian chickpea spice blend)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Cumin Seeds
• 1 teaspoon Garam Masala
• to taste Salt
• 3 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
• 1 tablespoon Tamarind Paste (for tangy chutney)
• 1 teaspoon Jaggery (or brown sugar)
• ½ teaspoon Roasted Cumin Powder
• 2 tablespoons Sev (crispy gram‑flour noodles for garnish)

Instructions

1. Soak the Chickpeas

   Rinse 1 cup dried desi chickpeas, place them in a large bowl, cover with plenty of water and let soak for at least 8 hours or overnight.

   Time: PT8H

2. Prepare Tangy Tamarind‑Date Chutney

   In a small saucepan combine 1 tbsp tamarind paste, 1 tsp jaggery, ¼ cup water, a pinch of salt, roasted cumin powder and a pinch of red chili powder. Simmer over medium heat for 5‑7 minutes until slightly thickened, then set aside.

   Time: PT10M

   Temperature: Medium heat

3. Cook the Chickpeas

   Drain the soaked chickpeas and transfer to a pressure cooker. Add 3 cups water and a pinch of salt. Close the lid and cook on high pressure for 20 minutes, then allow natural pressure release for 10 minutes before opening.

   Time: PT30M

   Temperature: High pressure

4. Build the Curry Base

   Heat 3 tbsp oil in a large pot over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds. Add the chopped onions and sauté 5 minutes until golden brown. Stir in 1 tbsp ginger‑garlic paste and the slit green chilies; cook 1 minute. Add the pureed tomatoes and cook 5 minutes until oil separates from the masala. Sprinkle in turmeric, red chili powder, and 2 tbsp chole masala; stir for 30 seconds. Add diced potatoes and peas, mix well for 2 minutes. Pour in the cooked chickpeas with ½ cup reserved cooking liquid, bring to a boil, then reduce to a gentle simmer for 15 minutes until potatoes are fork‑tender. Finish with 1 tsp garam masala and salt to taste.

   Time: PT30M

   Temperature: Medium heat

5. Finish and Garnish

   Stir the prepared tangy chutney into the curry, adjust seasoning, and let it heat through for 2 minutes. Transfer to a serving bowl and sprinkle 2 tbsp sev on top just before serving for crunch.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

10 g

Fiber

8 g